Light Rye Sourdough Bread

Wasn't intending to post about this, but I had some friends interested in the recipe, so will just share =). In my experience, adding the dough conditioner/improver makes the bread so much more elastic and softer, but some may prefer not to add as it may not be as healthy. Also, this version is not so sour as my family is not into the real sourdough. If you prefer a sour version, you can proof overnight in the fridge to bring our the sourness of the levain. I didn't have a dutch oven, nor a steam oven, but I use a spray to create steam when the bread goes in to develop the crusty crust. This is the simpler homemade version of healthy bread. Hope it helps =)

Light Rye Sourdough (Bulk Fermentation)
80g Bread Flour
20g Rye Flour (can replace with bread flour)
0.3g Malt flour or dough conditioner (optional)
2g Salt
2g Castor Sugar
2g Milk Powder
2g Oil
20g Starter (Levain)
0.5g yeast (1/6 tsp, optional but helps proof faster)
58g water (use cold water as due to heat from mixer)

1. Add all ingredients except water, salt and oil in mixing bowl.

2. Using a dough hook, mix the ingredients at low speed and add in water gradually. Continue kneading for 2 min at low speed.

3. Increase the speed to medium high and knead for another 5 min. After 5 min, check for window pane. If window pane is not reached, increase in intervals of 1 min and check again.

4. Add in salt and oil, and mix for another 1-2 min till dough is uniformly mixed.

5. Cover in cling wrap or towel and allow to proof for 1 hr (or double in size). If not using yeast, proofing time is 3 hrs.

6. Divide the dough into 3, lightly shape into balls. Allow to rest for 10min (bench time) before shaping into batard or boule.

7. Proof for another 45 min or when the loaves double in size.

8. Score by sifting over some flour and using a knife dipped in oil.

9. Bake at 210 for 20 min or until bread is golden brown. Spray steam into the oven once in. After 10 min, open the oven and rotate the tray.


To grow the Starter
Day 1: 50g bread flour + 50g water
Day 2-Day 14: Everyday use 50g starter from previous day + 50g bread flour + 50g water

Day of using starter, remove 10g of starter, add 10g of bread flour + 10g water. Wait 4 hrs till bubbly and active before using.

With love, 
Susanne